1. Recipes

How to Make Chiacchiere with Sanguinaccio - A Step-by-Step Guide

If you're looking for a decadent and traditional Italian dessert to impress your friends and family, look no further than Chiacchiere with Sanguinaccio. These crispy, golden pastries are drizzled with a rich and indulgent chocolate sauce, making them the perfect treat for any occasion.

Chiacchiere, also known as "angel wings" in English, are a popular sweet treat in Italy, especially during the carnival season. These delicate pastries are lightly fried and then sprinkled with powdered...

Read more

Ingredients

  • 2 cups all-purpose flour
  • 5 tablespoons white sugar
  • 1 pinch salt
  • 2 eggs
  • 3 tablespoons butter, melted
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons dry white wine
  • 2 tablespoons rum
  • 1 teaspoon grated lemon zest
  • 5 cups white sugar
  • 1 cup unsweetened cocoa powder
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ cups cornstarch
  • 1 quart whole milk
  • 1 teaspoon vanilla extract
  • 13 (1 ounce) squares unsweetened chocolate
  • 1 quart vegetable oil for frying
  • ½ cup miniature semisweet chocolate chips
  • ¼ cup confectioners' sugar

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs
  • Servings: 48
  • Yield: 4 dozen

  • Sift the flour, 5 tablespoons sugar, and salt into a large bowl, and make a well in the center. Whisk together the eggs, butter, olive oil, wine, rum, and lemon zest in a separate bowl until smooth; pour into the flour mixture. Stir together until a dough forms, then knead on a lightly floured work surface until smooth and elastic, about 10 minutes. Place into a lightly oiled bowl, cover with plastic wrap, and set aside for 1 hour.
  • While the dough rests, stir together 5 cups white sugar, cocoa powder, cinnamon, and cornstarch in a large saucepan. Slowly pour in the milk, whisking constantly. Stir in the vanilla. Add the unsweetened chocolate, and bring to a simmer over medium heat, stirring constantly. Simmer for 5 minutes, stirring constantly, then remove from the heat and allow the sauce to cool to room temperature.
  • Transfer the dough to a lightly floured work surface. Roll with a well-floured rolling pin to a thickness of 1/8 of an inch. Use a sharp knife to cut the dough into 2x5 inch rectangles. Alternately, pinch off an egg-sized piece of dough and roll it through a pasta machine. Repeat with the remaining dough.
  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • Fry the Chiacchiere a few at a time until golden brown; remove and drain on a paper towel-lined plate. To serve, pour the cooled Sanguinaccio sauce into a bowl, and sprinkle with chocolate chips to garnish. Place the fried Chiacciere onto a serving platter and sprinkle with confectioner's sugar to serve.

    • Nutrition

    216 cal.

    • Total Fat: 9g
    • Saturated Fat: 4g
    • Cholesterol: 12mg
    • Sodium: 19mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 2g
    • Total Sugars: 25g
    • Protein: 3g
    • Vitamin C: 0mg
    • Calcium: 37mg
    • Iron: 2mg
    • Potassium: 136mg

    Categories

    Italian recipes
    Dessert recipes
    Traditional recipes
    Sweet recipes